We plan a lot for our life, isn't it? Physical work-out, an brisk morning walk, gardening, trying out new interiors or exotic classes like Yoga, embriodery... my list goes on :) But, time constraint hardly cuts down our options to one out of ten. Though we plan an lot to do, plenty of our time goes into kitchen, thus sparing none. Yes, this dish is dedicated to such constraints.... an sambhar, which is more delecious (than traditional) and more easy to make within little time is all I can start with... :P
This sambhar, is my hubby's favourite. Using moong dal (instead of tuvar dal), tunes up the taste and also reduces the time of cooking. This sambhar does not need pre-soaking of tamarind, since we are using country tomatos to achieve the same. They can be aptly prepared for breakfast and served piping hot with idly/dosa. Well, my husband grew an lot fond of it, that he wants them to replace the normal sambhar made for lunch. Does that doubt? Well, try for yourself and be surprised with an overwhelming response.
Preparation time: 20 minutes
Cooking time: 10 minutes
- 2 tbspn refined oil
- 1 tsp rai/mustard seeds
- 1/4 tsp hing/asafoetida
- Handful of curry leaves
- 2 broken red chillies
- 1/2 cup finely chopped onions
- 1 cup finely chopped country tomatos
- 1 tsp sambhar powder
- 1/2 tsp chilly powder
- 1 tsp dhanya powder
- Pinch of haldi/turmeric powder
- Salt, to taste
- 3/4 cup moong dal
- 1 tbspn grated jaggery
- 1/2 cup finely chopped coriander leaves
Soak moong dal before you cut the vegetables. In an pressure cooker , heat oil, add rai/mustard seeds. Let them splutter, add hing. After hing sizzles, add red chillies followed by curry leaves. After few seconds, add onions and saute them for an minute.
Add tomatos followed by spices. Stir them very well.
Add moong dal (which has been washed thrice, and drained) along with 11/2 cups of water. Check the seasoning and pressure cook for about an whistle.
After ten minutes, open the cooker (let the steam be gently released) and mash them using dal masher. Add jaggery and coriander leaves as final touch.
Serve them hot with dosa/idly. Happy cooking.
Linking this to Srivalli's CCC Challenge